One-Pot Lemon Orzo with Spinach and Feta

Creamy orzo pasta cooked in lemon-infused broth with wilted spinach and crumbled feta. A light, satisfying one-pot meal ready in 20 minutes.

Ingredients

• •1.5 cups orzo pasta
• •3 cups vegetable or chicken broth
• •3 cups baby spinach
• •100g (3.5 oz) feta cheese, crumbled
• •3 cloves garlic, minced
• •Zest and juice of 1 lemon
• •2 tablespoons olive oil
• •1/2 teaspoon dried oregano
• •Salt and black pepper, to taste
• •Fresh dill or parsley, for serving

Instructions

1. 1. Heat olive oil in a medium pot over medium heat. Add garlic and oregano and cook for 1 minute until fragrant.
2. 2. Add orzo and toast, stirring, for 1–2 minutes until slightly golden.
3. 3. Pour in the broth and bring to a boil. Reduce heat to medium-low and cook, stirring often, for 8–10 minutes until orzo is tender and most liquid is absorbed.
4. 4. Stir in spinach in large handfuls until wilted. Add lemon zest and juice. Taste and adjust salt.
5. 5. Serve topped with crumbled feta and fresh herbs. The orzo will thicken as it sits — add a splash of broth to loosen if needed.